Consumption of soy foods and the risk of breast cancer: findings from the Japan Collaborative Cohort (JACC) Study
Consumption of soy foods and the risk of breast cancer: findings from the Japan Collaborative Cohort (JACC) Study
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DOI：
10.1007/s10552-007-9023-7
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发表时间：
2007-10-01
影响因子：
2.3
通讯作者：
Tamakoshi, Akiko
中科院分区：
文献类型：
--
作者：
Nishio, Kazuko;Niwa, Yoshimitsu;Tamakoshi, Akiko
目的：亚洲人群乳腺癌发病率较低与饮食中大豆含量高之间的关系近来备受关注。为了检验大豆食品是否真的对乳腺癌有保护作用，以及它们对乳腺癌的影响是如何根据绝经状态而改变的，我们在日本进行了一项基于人群的前瞻性队列研究。方法分析来自日本协同队列研究（JACC）的数据。从1988年到1990年，30,454名年龄在40-79岁之间的女性完成了一份关于饮食和其他生活方式特征的问卷调查。计算风险比（hr）来检验大豆摄入量与乳腺癌风险之间的关系。结果在平均7.6年的随访中，记录了145例乳腺癌病例。我们发现患乳腺癌的风险与食用豆腐、煮豆和味噌汤之间没有显著的关联；最高消费类别的多变量hr （95% CI）分别为1.14（0.74-1.77）、0.77（0.47-1.27）和1.01（0.65-1.56）。仅在绝经后妇女中，我们没有发现大豆食品与乳腺癌风险之间的显著关联。结论：这项前瞻性研究表明，食用大豆食品对预防乳腺癌没有保护作用。进一步的大规模研究可以揭示遗传因素，从而阐明各种大豆成分食品在乳腺癌风险中的不同作用。
Objective The association between a lower incidence of breast cancer within the Asian population and the consumption of a diet high in soy has recently been the subject of much attention. To examine whether soy foods really have protective effects against breast cancer and how their influence on breast cancer is modified according to menopausal status, we conducted a population-based, prospective cohort study in Japan.Methods We analyzed the data from the Japan Collaborative Cohort (JACC) Study. From 1988 to 1990, 30,454 women aged 40-79 years, completed a questionnaire on diet and other lifestyle features. Hazard ratios (HRs) were computed to examine the association between soy intake and the risk of breast cancer.Results During the mean follow-up of 7.6 years, 145 cases of breast cancer were documented. We found no significant association between the risk of breast cancer and consumption of tofu, boiled beans, and miso soup; the multivariate HRs (95% CI) in the highest category of consumption were 1.14 (0.74-1.77), 0.77 (0.47-1.27) and 1.01 (0.65-1.56), respectively. Only among postmenopausal women, we found no significant associations between soy foods and the risk of breast cancer.Conclusions This prospective study suggests that consumption of soy food has no protective effects against breast cancer. Further large-scale investigations eliciting genetic factors may clarify different roles of various soybean-ingredient foods on the risk of breast cancer.